What do I do with three red onion squash in this week’s veggie box from our local organic farm? Well, this is what I did.
- an onion
- olive oil
- garlic clove or garlic puree
- 4 oz wholewheat pasta
- 2 courgettes
- 4 tbsp creme fraiche or thick yoghurt
- grated cheese and black pepper to serve
Chop the squash into wedges, then remove the seeds and peel it. I find that’s the best order to attack the squash. Peeling a whole squash is almost impossible, and even this way, it will take as long as all the rest of the recipe together. Chop into bite sized chunks.
Peel and chop the onion into wedges.
Place squash and onion in a baking tin with some olive oil, garlic, and a few herbs if you like (I used fresh rosemary). Mix together and bake, turning occasionally (around 30-40 minutes).
Meanwhile, bring some water to the boil and cook the pasta. Slice the courgettes and add them to the pasta water about 5 minutes before the pasta is cooked.
Drain pasta and mix in roasted squash. Add creme fraiche to roasting pan with a few tablespoons of water (or white wine if you prefer), and stir to scrape up roasting juices. Add to pasta mixture, and serve with grated cheese and lots of black pepper. Yum!